Summer Corn and Tomato Salad with Jalapeño-Lemon Feta

Fresh summer corn is probably one of my favorite foods. I know I say that about a lot of foods, but this is true. It’s actually always true… I have a lot of favorite foods! I’m a girl who loves food, what can I say?!

Even not-fresh, always-available corn (i.e. canned corn) has had a special place in my heart for a very long time. When I was still little, but big enough to use the stove, I would heat an entire can of corn, add some butter, and eat the whole thing for supper. I’m a little horrified by that idea now… but I guess it’s okay for a 10-year-old. But seriously, just horrified thinking about it. Where’s the protein? Where’s the calcium or iron or vitamin C? Oy vey… (…rolls eyes at younger self.)

Now that I’m more mature… I would never do that only do that if it were farmer’s market fresh, sweet, summer corn-from-the-cob.

Fresh summer tomatoes are also one of my favorite foods. They are! A vine-ripened tomato in August can be eaten like an apple. Or sliced thick and spread with a thin layer of mayo, as my mom does, sprinkled with a bit of freshly ground black pepper. I normally cringe at mayo, but a tomato seriously calls for it – they are a match made in food heaven. Or layer those thick tomato slices between toasted homemade sourdough, spread this with a little mayo too. Eating this sandwich in August is something I look forward to all year.

So imagine how excited I am about this salad that combines fresh summer corn with fresh summer tomatoes. Ya know what else would be great in it? Some homemade, crispy sourdough croutons. I can’t believe I’m just thinking of this now. It’s also got my Jalapeño-Lemon Feta in there. And that’s all it is! Corn + Tomato + Feta.

That Feta is enough to dress the entire dish with a bright heat, a little tang, a bit of salt. Pair the flavored feta with crunchy, sweet corn and juicy tomatoes, pile on whatever herbs you’ve got growing in the garden, and you’ve got yourself the perfect summer side dish.

The Jalapeño-Lemon Feta is so super easy. I suggest at least four hours for marinating, but if you want to whip this summer salad up a little quicker, totally okay to forget the jalapeño-lemon-marination part. Add some fresh feta. Throw in some halved chili peppers to slowly add a little heat or dice some those peppers up to add heat to every bite. Dress the entire salad in equal parts olive oil and lemon juice. Toss in your mint (like I did) or cilantro or basil or whatever your heart fancies. In just five minutes, you’ll have this dish ready for the center of your table display!

5 from 1 vote

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Summer Corn & Tomato Salad with Jalapeño-Lemon Feta

Course Side

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Author my Bottomless Boyfriend

Ingredients

• 4 ears corn on the cob cooked
• 1 pint cherry tomatoes halved
• 4 ounces Jalapeño-Lemon Feta
• fresh herbs to garnish I used mint

Instructions

1. Cut the corn kernels off the cob and toss into a medium-sized bowl with the tomatoes and feta, coating the fresh vegetables with the olive oil and lemon juice from the feta mixture. Garnish with fresh herbs of your choosing and serve.

Recipe Notes

If you didn't pre-make the Jalapeño-Lemon Feta, just substitute 4 ounces plain feta (I use light feta). Then dress the entire salad in 2 tablespoons olive oil and the juice from one lemon. Add 1 diced jalapeño or Serrano pepper and chopped fresh herbs of choice (I used mint).